A 24-hour double-fermented kefir cultured from heritage tibicos grains. 36 living strains, less sugar than yogurt, with a quiet effervescence that finishes like the bottom of a tea bowl.
Heritage grains meet warm milk.
Strains multiply. pH begins to drop.
Lactic fermentation peaks at pH 4.6.
Yeast and bacteria cross-feed.
12B CFU/ml. Quiet effervescence. Bottled cold.
On waking, before the temple bells.
A quiet bottle between meetings.
Reset the afternoon belly.
Feed the gut while you dream.